Tips on Cooking and Frying
Information on acrylamides
According to the latest scientific knowledge,
intensive browning of food, especially in prod-
ucts containing starch, can constitute a health
risk due to acrylamides. Therefore we recom-
mend cooking at the lowest possible tempera-
tures and not browning foods too much.
• You can recognise good cookware from the bot-
toms of the pans. The bottom should be as thick
and flat as possible.
• Cookware made of enamelled steel or with alumin-
ium or copper bottoms can leave discolorations on
the glass ceramic surface which are difficult or im-
possible to remove.
Always place cookware on the cooking zone
before it is switched on.
If possible, always place lids on the pans.
Switch cooking zones off before the end of the
cooking time, to take advantage of residual
Bottom of pans and cooking zones should be
the same size.